Roasted Butternut Squash and Coconut Ginger Soup

Ingredients

• 1000 g butternut squash, peeled and cubed
• 1 unit yellow onion, quartered
• 2 tbsp extra-virgin olive oil
• 1 tbsp unsalted butter
• 1 tbsp fresh ginger, grated
• 3 unit garlic cloves, minced
• 1 tsp ground cumin
• 0,25 tsp cayenne pepper
• 4 cup vegetable stock
• 1 cup full-fat coconut milk
• 1 tbsp pure maple syrup
• 1 tbsp fresh lime juice
• 3 tbsp toasted pumpkin seeds
• 2 tbsp fresh cilantro, chopped

Instructions

1. 1

   Preheat oven to 425°F (220°C). Toss cubed butternut squash and quartered onion with 2 tbsp extra-virgin olive oil, salt, and pepper on a rimmed baking sheet.

2. 2

   Roast for 30-35 minutes, tossing halfway, until edges are deeply caramelized and the squash is fork-tender.

3. 3

   In a large pot, melt 1 tbsp butter over medium heat. Add grated fresh ginger and minced garlic; sweat for 90 seconds until aromatic but not browned.

4. 4

   Stir in ground cumin and a pinch of cayenne; toast for 30 seconds until fragrant.

5. 5

   Add the roasted squash and onion to the pot along with the vegetable stock. Bring to a gentle simmer for 10 minutes to marry the flavours.

6. 6

   Pour in the coconut milk and maple syrup. Simmer another 3 minutes.

7. 7

   Blend the soup with an immersion blender until completely silky, about 2-3 minutes. For an ultra-smooth texture, pass through a fine mesh sieve.

8. 8

   Return to low heat, stir in fresh lime juice, and season with salt to taste.

9. 9

   Ladle into bowls and garnish with a swirl of coconut milk, toasted pumpkin seeds, and chopped cilantro.